Chickpea and Broccoli Salad with Flax-Tahini Dressing

 

(packed with antioxidants and anti-cancer phytochemicals!)

Serves 4–6

  • 3 cups (cooked) chick peas, drained
  • 2 cups broccoli flowerets, lightly steamed
  • 3/4 cup chopped onion
  • 1 cup thinly sliced radishes
  • sea salt, to taste
  • ground pepper, to tasteFlax-Tahini Dressing
  • 2 tblsp flax oil
  • 3 tblsp tahini
  • 11/2 TB lime juice
  • 2 cloves garlic
  • 2 tblsp tamari (wheat-free soy sauce)
  • 2 tblsp to 1/4 cup water

Combine all dressing ingredients in a blender or food processor and process to an even consistency.

In a large bowl, toss chickpeas, steamed broccoli, onion and radishes together with tahini dressing. Season with salt and pepper to taste.

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